English Pea Soup

Name: English Pea Soup
Total time: 45 min
Yield: 4 servings
Ingredients: Salt to taste; 1 pound fresh peas, shelled; Freshly ground pepper to taste; 4 slices bacon; 4 slices bread, cut into 1-inch cubes; 1 to 2 tablespoons extra-virgin olive oil; 2 tangerines; 4 teaspoons creme fraiche; 4 sprigs fresh mint leaves, destemmed

Recipe from Degustation

Adapted by Michael Boodro

Total Time: 45 minutes
Rating: 4(19)
Comments: Read comments

Featured in: STYLE & ENTERTAINING; The World Is Their Oyster Bar

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Ingredients

Yield:4 servings

Salt to taste
1pound fresh peas, shelled
Freshly ground pepper to taste
4slices bacon
4slices bread, cut into 1-inch cubes
1 to 2tablespoons extra-virgin olive oil
2tangerines
4teaspoons creme fraiche
4sprigs fresh mint leaves, destemmed

Ingredient Substitution Guide

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Preparation

Step 1
Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
Step 2
Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
Step 3
Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
Step 4
With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
Step 5
To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.